Main navigation

Choux pastry for éclairs or puffs

A selection of choux puffs and baby éclairs.

Choux pastry (pâté à choux) is great fun to make. It is used to create éclairs and puffs of all shapes and sizes, which often have exotic French names.

Choux pastry is made with butter, water, flour and eggs, with the optional addition of a little salt or sugar. When placed in a hot oven, the water in the dough changes to steam, creating a hollow center. The oven temperature is then lowered so that the walls around the hollow can stabilize. This is then the vessel that is filled with cream, custard, fruit or savory delights – making it a versatile ‘must-have-in-the-freezer’ for quick and easy treats.

In our book (page 159), we have a recipe for a Crème patisserie filling, which is a thick custard that is very nice in puffs!

Remove from the heat and set aside to cool for 5-10 minutes. Add the eggs, one at a time, beating after each addition with a beater or wooden spoon. Beat until the dough becomes paste-like in appearance.

Drop teaspoons- or dessertspoonsful of the paste onto a lined or greased baking sheet – depending on the desired size. Leave space between the puffs to allow for expansion.

Bake at 400⁰F for 10 minutes. Reduce the temperature to 325⁰F and bake for a further 10-20 minutes, until lightly browned and set.

Notes

Remove one puff from the oven after 20 minutes of baking to check whether the walls have stabilized sufficiently for it to keep its shape. // To make large éclairs - Spoon the choux dough into an icing bag (or a plastic bag with a corner cut off: measure ¾ inch from the two corners and cut straight across). This will give a wide opening for large éclairs. (For smaller, bite-sized éclairs, use a large, plain nozzle in the icing- or plastic bag). Squeeze the dough into segments of 1-2 inches wide and 3-5 inches long. Allow space between the éclairs for expansion. Bake them at 400˚F for 12-14 minutes and at 325˚F for 22-25 minutes. They will bake longer to stabilize. When cool, fill with sweetened whipped cream and top with melted chocolate.// Choux pastry freezes well.

Footer

Cape Point Press

Food and flavors of Africa

About Us

The three founder members of Cape Point Press are Brown and Aileen Wilsen and their daughter, Kathy Farquharson. They lived in and around Cape Town for most of their lives and their move to America is not an unfamiliar story. Blending their past with the future in this great land is challenging and exciting.

Recent Posts

Our Books

All the recipes were tested in the American kitchen. A unique and fun hostess gift!

"We have tried many of your recipes & they are delicious! Your book is a great gift idea for fellow South Africans. Just made your mock Snoek pâté and its fabulous. Thank you.”